Garlicky Broiled Shrimp for Two
By Annie PetitoPublished on January 19, 2022
Time
30 minutes
Yield
Serves 2
Ingredients
Before You Begin
We prefer untreated shrimp; if yours are already treated with salt or additives such as sodium tripolyphosphate, skip the salting in step 1. This recipe was developed with Diamond Crystal kosher salt. If you’re using Morton, which is denser, use a little less than ¼ teaspoon. A rasp-style grater makes quick work of turning the garlic into a paste. For a simpler flavor profile suitable for serving with cocktail sauce or adding to salad or pasta, omit the garlic and red pepper flakes.
Instructions
- Toss shrimp and salt together in bowl; set aside and let sit for 15 to 30 minutes.
- Combine butter and honey in small bowl. Cover and microwave until butter is melted, about 40 seconds. Add garlic and pepper flakes and stir to combine. Let cool slightly, about 3 minutes. While mixture cools, adjust oven rack 4 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
- Spread out shrimp on plate or cutting board and pat dry with paper towels. Return to bowl and pour butter mixture over shrimp. Toss until shrimp are thoroughly and evenly coated, including where they are split from deveining (it’s OK if butter starts to solidify). Arrange shrimp in single layer on prepared rack.
- Broil until shrimp are opaque throughout and beginning to lightly char in spots, 3 to 5 minutes. Transfer shrimp to serving platter and serve, passing lemon wedges separately.
Time
30 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
The broiler’s direct, intense heat is great for browning, but shrimp are so small that it’s hard to get color on them before they overcook. We started by briefly salting the shrimp so that they retained moisture even as they were cooked under high heat. A coating of butter and honey added richness, boosted browning, and underscored the shrimp’s sweetness. To cook, we arranged the shrimp in a single layer on a wire rack set in a rimmed baking sheet to allow for airflow, which promotes even cooking. Setting the oven rack 4 inches from the broiler ensured that the shrimp had enough distance to cook evenly and brown quickly without needing to be turned. Garlic and red pepper flakes were easily stirred directly into the honey-butter mixture before cooking, giving the shrimp a scampi-like profile.
Before You Begin
We prefer untreated shrimp; if yours are already treated with salt or additives such as sodium tripolyphosphate, skip the salting in step 1. This recipe was developed with Diamond Crystal kosher salt. If you’re using Morton, which is denser, use a little less than ¼ teaspoon. A rasp-style grater makes quick work of turning the garlic into a paste. For a simpler flavor profile suitable for serving with cocktail sauce or adding to salad or pasta, omit the garlic and red pepper flakes.
Instructions
- Toss shrimp and salt together in bowl; set aside and let sit for 15 to 30 minutes.
- Combine butter and honey in small bowl. Cover and microwave until butter is melted, about 40 seconds. Add garlic and pepper flakes and stir to combine. Let cool slightly, about 3 minutes. While mixture cools, adjust oven rack 4 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
- Spread out shrimp on plate or cutting board and pat dry with paper towels. Return to bowl and pour butter mixture over shrimp. Toss until shrimp are thoroughly and evenly coated, including where they are split from deveining (it’s OK if butter starts to solidify). Arrange shrimp in single layer on prepared rack.
- Broil until shrimp are opaque throughout and beginning to lightly char in spots, 3 to 5 minutes. Transfer shrimp to serving platter and serve, passing lemon wedges separately.
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